Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light it.{} Once the fire burns steadily (in about 3 to 4 minutes) add a hickory log.{} Bring the temperature inside your smoker to between 225 and 250 degrees F.{} (Make sure your thermometer is calibrated correctly.)

Trim the fat cap on the top portion of the brisket if needed, allowing a 1/4- to 1/2 -inch thick cap to remain on the brisket.

Mix the barbecue rub with the canola oil. {}It should have the consistency of wet sand.{} Rub the entire brisket with the rubfront, sides, in all cracks and crevices.{} Place the brisket fat- side up on the smoker.{} Place a foil loaf pan full of water as close to the firebox as possible and replenish the water as needed.

Maintaining a temperature between 225 and 250 degrees F, smoke the brisket for 8 to 9 hours (45 to 60 minutes per pound).{} You will need to check your temperature, adjust the vent, or replenish the wood, every 20 minutes during the smoking time.

Do not flip, turn, or poke the brisket with a fork at any time during the smoking process.{} When an instant thermometer reads between 190 and 200 degrees F, the beef is done.{} At Dickey's we perform what's called a "fork test." We place a meat fork in the fatty end (the deckle) of the brisket, and gently turn.{} If the meat is done, it should turn without resistance.

Place the brisket on a chopping block, and let it rest for 15 to 25 minutes.{} Slice against the grain, and serve.

{}

Rib-Ticklin' Rib Rub

Yields about 5 cups

{}

1/2 cup salt

1 cup sugar

1/4 cup paprika

1 1/2 tablespoons granulated garlic

1/2 tablespoon ground cumin

1 1/2 tablespoons lemon pepper

{}

Thoroughly combine all ingredients.{} You can store this rub in an airtight container for up to three months.